I absolutely love this Tuscan Chicken Pasta Recipe because it feels like a little trip to Italy right in your own kitchen. The creamy sauce loaded with sun-dried tomatoes and spinach combined with tender chicken and perfectly cooked rigatoni makes for a dish that s both comforting and impressive enough for guests. Whenever I m in need of a hearty meal that doesn t take all day, this recipe is my go-to.
What makes this Tuscan Chicken Pasta Recipe stand out is the balance of bold flavors-the smokiness of paprika on the chicken, the richness of the tomato paste, and the fresh brightness of cherry tomatoes and parsley. You ll find that it s not just tasty, but also a crowd-pleaser, perfect for family dinners or casual get-togethers. Trust me, once you make this, it ll be on your rotation regularly!
Why You’ll Love This Recipe
- Rich, Creamy Flavor: The blend of heavy cream, parmesan, and tomato paste creates a luscious sauce that clings beautifully to every bite of pasta.
- Simple Yet Elegant: You don t need to be a pro chef to nail this-ingredients are straightforward, and the method is easy to follow.
- Perfect Weeknight Dinner: Ready in under an hour, it s a flavorful crowd-pleaser that fits right into busy schedules.
- Versatile Ingredients: You can swap things like spinach or sun-dried tomatoes based on what s in your fridge or pantry.
Ingredients You’ll Need
These ingredients blend beautifully to give the Tuscan Chicken Pasta Recipe its signature creamy, savory, and slightly tangy flavor. When shopping, look for quality chicken breasts and fresh produce to really make the dish shine.
- Chicken breasts: Choose boneless and skinless for easy cooking and slicing.
- Olive oil: Use good quality extra virgin for that authentic Tuscan flavor.
- Paprika: Gives a subtle smoky warmth-feel free to use smoked paprika for extra depth.
- Garlic powder: Adds a mellow garlicky touch without overpowering fresh garlic.
- Kosher salt: The gold standard for seasoning meat and sauces.
- Black pepper: Freshly ground works best to bring brightness.
- Rigatoni pasta: Its ridges hold the sauce wonderfully; penne can be a substitute if needed.
- Unsalted butter: Provides a silky base for the sauce without making it greasy.
- Shallots: Milder than onions with a slight sweetness, perfect for the sauce.
- Sun-dried tomatoes: Packed with concentrated tomato flavor; soften them well for best results.
- Minced garlic: Fresh garlic lifts the sauce with aromatic notes.
- Tomato paste: Intensifies the tomato flavor for richness.
- Oregano: A classic Italian herb that brings warmth and earthiness.
- Heavy cream: The star that creates the luscious sauce texture.
- Milk: Helps lighten the cream just enough to keep the sauce smooth and velvety.
- Fresh spinach: Adds vibrant color and nutrition, wilting down perfectly in the sauce.
- Parmesan cheese: Freshly grated is a must for creamy, nutty flavor.
- Cherry tomatoes: Halved for bursts of freshness and juiciness.
- Fresh parsley: For garnish and a pop of herbaceous brightness.
- Salt and pepper: To taste as the final seasoning.
Variations
I like to mix things up with this Tuscan Chicken Pasta Recipe depending on what s in season or my family’s cravings. Feel free to get creative-you can make this dish your own with just a few tweaks.
- Use spinach alternatives: I ve swapped fresh kale or arugula when fresh spinach wasn t available, and it still tastes fantastic.
- Substitute chicken: Turkey breast or even shrimp works well here; just adjust cook times accordingly.
- Go vegetarian: Skip the chicken and add mushrooms and zucchini for a hearty twist.
- Spice it up: Add a pinch of red pepper flakes into the sauce for a subtle kick that my family loves.
How to Make Tuscan Chicken Pasta Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 350°F. Pat the chicken breasts dry, then drizzle 2 tablespoons of olive oil over them, rubbing it in to coat evenly. In a small bowl, mix the paprika, garlic powder, kosher salt, and black pepper, then sprinkle this seasoning blend over the chicken on all sides. I ve found that seasoning well at this stage makes every bite flavorful all the way through.
Step 2: Sear and Bake the Chicken
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot and shimmering, add your chicken breasts. Sear each side for about 3 minutes until they develop a beautiful golden-brown crust-I love this because it locks in juices and adds flavor. Then, pop the skillet in the preheated oven and bake for 10-15 minutes, or until the internal temperature hits 165°F. Once done, transfer the chicken to a plate and tent it with foil to keep warm while you prepare the sauce and pasta.
Step 3: Cook the Pasta Perfectly
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente-this usually takes about 14 minutes. Al dente pasta is essential here because it will hold the sauce better and won t get mushy when tossed. Drain the pasta, reserving a little pasta water just in case you need to loosen the sauce later.
Step 4: Build the Tuscan Cream Sauce
Using the same skillet where you cooked the chicken (talk about flavor-packed!), melt the butter over medium heat. Add the finely diced shallots and sun-dried tomatoes-cooking them together for 3-5 minutes until the shallots soften and become translucent. Toss in the minced garlic and cook for one more minute until fragrant. Stir in the tomato paste, oregano, paprika, garlic powder, salt, and pepper to build those tasty layers you ll love.
Pour in the heavy cream and milk, stirring to combine everything smoothly. Then add the fresh spinach, parmesan cheese, and halved cherry tomatoes. Lower the heat and let the sauce simmer gently for 8-10 minutes until the cheese has melted and the spinach has wilted. This part always feels like magic to me-the sauce thickens beautifully and smells incredible.
Step 5: Combine Pasta and Chicken with Sauce
Now, toss the cooked rigatoni into your creamy sauce, ensuring every piece is generously coated. Slice or cube the rested chicken breasts and fold them in gently. Taste and adjust salt and pepper if needed. I like to warm everything through together for a minute or two over low heat to marry the flavors perfectly before serving.
Pro Tips for Making Tuscan Chicken Pasta Recipe
- Sear Chicken Properly: Don t rush the searing step-it seals in moisture and adds that irresistible crust.
- Use the Same Skillet: Cooking the sauce in the chicken pan picks up all those browned bits for extra flavor.
- Don t Overcook Pasta: Aim for al dente so the noodles keep a good bite and don t get mushy in the sauce.
- Rest Your Chicken: Letting it rest under foil keeps it juicy when you slice it into the pasta.
How to Serve Tuscan Chicken Pasta Recipe
Garnishes
I like to finish this dish with a sprinkle of extra freshly grated parmesan and a dusting of fresh parsley for color and freshness. Sometimes, I add a little crack of fresh black pepper on top or a drizzle of good quality olive oil to elevate the flavors even more. These little touches make a big difference and make every serving feel special.
Side Dishes
My go-to sides with this Tuscan Chicken Pasta Recipe are simple garlic bread and a crisp green salad with a lemon vinaigrette to balance the richness. Roasted asparagus or sautéed green beans also pair beautifully if you want something warm on the side. It s all about complementing the creamy pasta without overwhelming it.
Creative Ways to Present
For special dinners, I like to serve this pasta in shallow bowls, topped with a sprig of fresh parsley and a lemon wedge on the side to brighten the dish. If you’re having guests, serve family-style with a big bowl of the pasta alongside platters of garlic bread and salad. It creates a warm, inviting vibe that always gets compliments.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the pasta taste even better the next day. Just be sure to keep it sealed well to preserve the creamy texture and keep the chicken moist.
Freezing
I’ve tried freezing this Tuscan Chicken Pasta Recipe, but the cream sauce tends to separate a bit after thawing, so I recommend freezing only if you don t mind a slight change in texture. Defrost it gently in the fridge overnight and stir well when reheating.
Reheating
The best way I found to reheat leftovers is gently on the stove over low heat with a splash of milk or cream to refresh the sauce s creaminess. Avoid microwaving if possible, as it can sometimes make the sauce separate or the pasta dry out. Stir often to warm evenly and keep the chicken tender.
FAQs
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Can I use a different type of pasta in this Tuscan Chicken Pasta Recipe?
Absolutely! While rigatoni is great for holding the creamy sauce with its ridges, you can use penne, fusilli, or even fettuccine. Just be mindful of the cooking time to ensure the pasta stays al dente, so it doesn’t get mushy when combined with the sauce.
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Is it okay to swap out heavy cream for a lighter option?
Yes, you can use half-and-half or whole milk to lighten the sauce, but keep in mind the sauce won t be quite as rich and may require a bit more thickening time. Adding a small amount of cream cheese or a cornstarch slurry can also help thicken the sauce without heavy cream.
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How do I know when the chicken is cooked properly?
The safest way is to use a meat thermometer-once the internal temperature reaches 165°F, it s perfectly cooked. If you don t have a thermometer, cut into the thickest part to ensure the juices run clear and there s no pinkness inside.
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Can I prepare the sauce ahead of time?
Definitely! You can prepare the sauce a day in advance and refrigerate it. Reheat gently on the stove, stirring occasionally, and add a bit of cream or milk if it s too thick before tossing with fresh pasta and cooked chicken.
Final Thoughts
This Tuscan Chicken Pasta Recipe really holds a special place in my kitchen rotation because it s reliably delicious, satisfying, and simple enough to make any night of the week. I love sharing this dish with friends who always ask for the recipe afterward-it s just that good. Give it a try, and I promise it ll become one of your favorites for easy, comforting meals that still feel a little fancy.
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Tuscan Chicken Pasta Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful Tuscan Chicken Pasta featuring tender seared chicken breasts combined with rigatoni pasta in a rich sauce of sun-dried tomatoes, fresh spinach, parmesan cheese, and aromatic spices. This hearty Italian-inspired dish is perfect for a comforting dinner.
Ingredients
Chicken
- 2 boneless skinless chicken breasts, approximately 1 pound
- 3 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Pasta & Sauce
- 8 ounces rigatoni pasta noodles, cooked al dente according to package instructions
- 4 tablespoons (1/2 stick, 57 g) unsalted butter
- 1/4 cup (40 g) shallot, finely diced
- 1/4 cup (27.5 g) sun-dried tomatoes, softened in hot water and chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups (357 g) heavy cream
- 1 1/2 cups (245 g) milk
- 1 cup (30 g) fresh spinach
- 1 cup (100 g) parmesan cheese, grated (plus more for garnish)
- 1 cup (149 g) cherry tomatoes, halved
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Preheat oven to 350°F. Drizzle 2 tablespoons of olive oil over chicken breasts on all sides and rub it in thoroughly. In a small bowl, combine paprika, garlic powder, kosher salt, and black pepper. Sprinkle the seasoning mix evenly over the chicken on all sides.
- Sear Chicken: Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, add the chicken breasts and sear for about 3 minutes on each side until browned but not fully cooked through.
- Finish Cooking Chicken: Transfer the skillet with the chicken to the preheated oven and cook for 10-15 minutes until the internal temperature reaches 165°F. Remove from oven and place chicken on a plate; tent with foil to keep warm while preparing pasta and sauce.
- Cook Pasta: Boil salted water in a pot and add rigatoni pasta. Cook according to package instructions, about 14 minutes, until al dente. Drain and set aside.
- Make Sauce Base: In the same large skillet used for the chicken, melt the butter over medium heat. Add finely diced shallots and chopped sun-dried tomatoes, cooking for 3-5 minutes until shallots are softened.
- Add Aromatics: Stir in minced garlic and cook for 1 minute until fragrant. Then add tomato paste, oregano, paprika, garlic powder, kosher salt, and black pepper. Stir well to combine all ingredients.
- Add Cream and Milk: Pour in the heavy cream and milk, stirring to create a smooth sauce.
- Add Vegetables and Cheese: Mix in fresh spinach, grated parmesan cheese, and halved cherry tomatoes. Reduce heat to low and simmer the sauce for 8-10 minutes until cheese is melted and spinach is wilted.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet and toss well to coat the pasta thoroughly in the creamy sauce.
- Add Chicken: Slice or cube the oven-cooked chicken and add it to the pasta and sauce mixture, stirring to combine all components evenly.
- Serve: Plate the Tuscan chicken pasta, garnish with additional parmesan cheese and fresh parsley. Season with salt and pepper to taste and serve warm.
Notes
- Use an oven-safe skillet to easily transfer chicken from stovetop to oven.
- Soften sun-dried tomatoes in hot water before chopping to enhance flavor and texture.
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- For a lighter dish, substitute heavy cream with half-and-half but expect a less creamy consistency.
- Freshly grated parmesan cheese provides the best flavor and melts better than pre-grated varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
